How do I cook frituras?

Question

They look dried.

Answer 1

Frituras de Cangrejo y Malanga
(Malanga Crab Fritters)

A very traditional Cuban festival dish, Malanga fritters are usually served plain with a little salt, or sweetened for a unique dessert. At Cuba Libre we give the malanga fritter a new twist and give it the "crab cake" treatment.

Serves 8

Ingredients

5 malanga, grated fine
(Malanga is a starchy root vegetable with a nutty, earthy flavor, popular throughout Latin America.)
1 tbsp. recaito
2 tbsp. Cuba Libre Spice
2 tbsp. sofrito
½ tbsp. garlic, chopped
1 red onion, minced
3 eggs, beaten
1 lb. lump crab meat (optional)
2 lb. claw meat (or 3 without lump)
Salt and pepper to taste
Up to ½ cup flour to bind

Directions

1. Preheat a large pot 2/3 full with vegetable or peanut oil to 350 -360.
2. Grate malanga on finest side of box grater.
3. Season with recaito, Cuba Libre Spice, sofrito, garlic, red onions, salt and pepper.
4. Add eggs.
5. Fold in claw meat and flour to bind.
6. Add lumb crab meat. Do not over mix.
7. Shape the mixture into small fritters. Deep fry in small batches and drain on a wire rack with paper towels.
8. Season with extra Cuba Libre Spice.

***

Frituras De Garbanzo (Chick Pea Fritters)

1/2 lb Dried chick-peas, rinsed in cold water, picked over, and left
In water to cover overnight, or 3 cups drained canned chick-peas
2 1/2 qt Water
2 tbsp Salted butter
2 each Cloves garlic, finely chopped
1 1/2 tsp Salt
Few dashes of Tabasco sauce
1/4 tsp Ground cumin
1 tbsp Minced fresh parsley
2 tbsp All-purpose flour
1/4 tsp Baking powder
2 large Eggs, lightly beaten
Peanut or vegetable oil for frying
Salsa de Aguacate (recipe follows)
1 each If using dried chick-peas, place them in a large stockpot with the Water, and simmer, covered, over low heat for 2 1/2 hours. Drain and Set aside.
2 each In a small skillet over low heat, melt the butter. When it begins to Foam, add the garlic and cook, stirring, 3 to 4 minutes, until tender.
3 each In a food processor fitted with a steel blade, puree the chickpeas, Whether cooked or canned. Add the remaining ingredients (except the Oil and salsa de aguacate) and process until the mixture is smooth. Correct the seasonings and refrigerate the mixture at least 1 hour.
4 each Preheat the oven to 250 degrees. In a large, heavy-bottomed skillet Or deep fryer over medium-high heat, heat 2 to 3 inches of oil to 375 Degrees, or until a drop of -batter sizzles when it touches the oil, and Fry 1 tablespoon of batter until golden brown. Taste for seasoning and Adjust if necessary in the remaining batter, then drop the mixture by tbsp Into the hot oil, and fry the fritters until golden brown On all sides, turning with
a slotted spoon. Do not fry too many at Once, or the oil temperature will fall and they will be soggy rather than crisp. Place the fritters on a paper-towel-lined platter in the oven
until all have been cooked, and serve hot with the salsa de aguacate.
Makes 24 fritters Mary Urrutia Randelman "Memories of a Cuban Kitchen" (Macmillan, 1992) FRITURAS DE GARBANZO Chick-Pea Fritters

Answer 2

There are many variations in wats to serve Frituras. This is a recipe for Calabaza Frituras


Ingredients
1 1/2 pounds calabaza
2 tablespoon butter
1 egg
1 cup sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1 1/2 cups self rising flour
cooking oil

Ingredients
1 1/2 pounds calabaza
2 tablespoon butter
1 egg
1 cup sugar
1/4 tsp nutmeg
1/4 tsp cinnamon
1 1/2 cups self rising flour
cooking oil

Directions
Peel calabaza, cut into chunks and boil in a large pot of water until tender.
Drain water and mash calabaza then drain again.
Mix 1 1/2 cups of mashed calabaza together with butter, egg and sugar.
Sift flour with nutmeg and cinnamon and add to calabaza mixture.
Mix well and drop spoonfuls into heated oil such as a deep fryer. Oil should be enough to cover fritters.
Cook until both sides are lightly browned and